Benedettas Tuscan Pot Roast Recipes

ITALIAN POT ROAST

Steps:

• Cut roast in half. Place in a 5-qt. slow cooker. Add the tomatoes, onion, wine, salt, basil, oregano, garlic and pepper. Cover and cook on low for 5-6 hours or until meat is tender. , Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with meat.

BENEDETTA'S TUSCAN POT ROAST

Steps:

• On a cutting board, mince together rosemary and lemon zest. Season with salt and pepper. Using a long sharp knife, make a hole right through the meat. Push the seasoning mixture into the meat with the handle of a wooden spoon.
• Add oil to a Dutch oven just large enough to hold the beef. Heat over high heat, and brown the meat on all sides, except where it has been cut by the butcher, about 10 minutes.
• In a small bowl, stir mustard into wine, and add to the Dutch oven. Season with salt. Continue to cook, covered, over high heat, turning the meat often, so that each side of the meat is immersed in the boiling liquid. The exact time will be determined by the size of the meat, but the browning time plus 15 minutes of cooking in wine will probably be sufficient. The beef should be dark brown on the outside and pink on the inside.
• Remove the meat to a carving board or platter. If you want a thicker gravy, leave the liquid over high heat, stirring with a wooden spoon until it becomes a bit thicker. If you want a thinner gravy, add stock. Adjust the seasoning. Slice, and serve with the gravy spooned over.

TUSCAN-JEWISH POT ROAST

Steps:

• Preheat the oven to 325 degrees. In a large, heavy pot with a lid, heat the olive oil over medium-high heat. Add the carrot, celery, and onion, and cook, stirring, until the onion is wilted about 3 minutes. Add the bay leaf, rosemary, parsley, garlic, and salt and pepper to taste. Add the chicken livers and mix. Place the brisket on top and pour the wine, stock, and tomatoes over the meat. Cover tightly and bake until very tender, stirring about once an hour and adding a little water if necessary, about 4 hours. Serve in slices with the pan juices.

TUSCAN POT ROAST

Steps:

• Pat meat dry with paper towel. Coat evenly with 2 Tbsp. flour.
• Heat Dutch oven or large deep skillet on medium heat. Add 2 Tbsp. dressing and meat; cook meat 2 to 3 min. on each side or until browned on both sides. Remove meat from pan; set aside. Add remaining dressing, mushrooms, carrots, peppers and onions to pan; cook and stir 2 to 3 min. or until vegetables are lightly browned, stirring frequently to scrape up browned bits from bottom of pan. Add garlic; cook 1 min. or until fragrant, stirring occasionally. Add tomatoes with reserved liquid and Italian seasoning; stir. Return meat to pan; bring to boil. Cover; simmer on low heat 2 to 2-1/2 hours or until meat is tender, turning meat occasionally.
• Transfer meat to cutting board; cover to keep warm. Spoon vegetables onto serving platter, reserving meat juices in pan. Mix remaining flour and water; gradually whisk into juices in pan. Cook and stir on medium heat 3 to 5 min. or until thickened. Slice meat across the grain; place on platter with vegetables. Serve with gravy.

SLOW COOKER TUSCAN POT ROAST

Steps:

• Heat the oil in a large pan over medium-high heat and brown the roast on all sides. Transfer the roast to a 4- to 6-quart slow cooker.
• To the oil remaining in the pan, add the onions, celery, carrots, and garlic. Cook, stirring frequently, until tender, about 10 minutes. Add the tomato paste and stir to coat the vegetables; transfer to the cooker.
• Pour the wine into the pan and deglaze, scraping up any browned bits, then pour the contents of the pan into the cooker. Add the mushrooms, salt, oregano, and tomatoes (as well as about 1 cup of their liquid). Cook 8 hours on low heat, or 4 hours on high heat.

TUSCAN POT ROAST

Steps:

• Heat the oil in a large skillet over medium-high heat and brown the roast on all sides.
• Transfer the roast to a 4 to 6 quart slow cooker (Crockpot).
• To the fat remaining in the skillet, add the onions, celery, carrots and garlic.
• Cook, stirring frequently, until tender, about 10 minutes.
• Add the tomato paste and stir to coat the vegetables; transfer to the cooker.
• Pour the wine into the skillet and deglaze the browned bits; add the wine to the cooker, along with the mushrooms, salt, oregano, and tomatoes (plus 1 cup of their liquid).
• Cook 8 hours on low heat or 4 hours on high heat.